Matzoh Balls with Dill

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009

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Use vegetable broth to turn this into a delicious vegetarian recipe. If you like, substitute other fresh herbs or use dried herbs in place of the dill.

  • Servings: Yield 20
  • Prep Time: More than 60 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Appetizer; Soup

Ingredients

4 large eggs, separated
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground nutmeg
2 Tbsp. white onion, grated
2 tsp. fresh dill, chopped
2 Tbsp. margarine, melted
3/4 c. matzoh meal
7 c. chicken or vegetable stock
freshly ground pepper

Directions

In a medium bowl, beat the egg whites until they hold stiff peaks; set aside.
 
In a large bowl, whisk together the egg yolks, salt, cayenne pepper, nutmeg, onion, dill and margarine. Fold the egg whites into the egg yolk mixture until just combined. Gently fold in the matzoh meal in several additions. Cover bowl with plastic wrap and refrigerate one hour.
 
In a 4-qt. sauce pan, bring the stock to a boil. Moisten hands with cold water and roll the matzoh mixture into 3/4-in. balls. After all the balls are formed, drop them into the boiling stock. Increase heat to boil, then reduce heat, cover and simmer for 30 minutes.
 
Remove with a slotted spoon. Serve in prepared chicken soup.